Nutritional supplements

ABSTRACT

The present invention provides nutritional supplements comprising alginate, in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

BACKGROUND TO THE INVENTION

Athletes participating in endurance events are required to sustainrelatively high work rates for a prolonged period, which results in highsweat rates and energy expenditure. To delay the onset of fatigue andoptimize prolonged endurance performance, athletes are recommended tocompensate fluid and electrolyte losses as well as to fuel the body withenergy from carbohydrates.

Carbohydrate intake has been shown to improve endurance capacity andperformance and athletes are advised to consume carbohydrate at rates of0.7 g kg⁻¹ body weight per hour (30-60 g h⁻¹) during endurance events(American College of Sports Medicine. Med Sci Sports Exerc. 2009,41:709-31). An alternative contemporary recommendation suggests evenhigher carbohydrate intake rates of up to 90 g h⁻¹ for athletescompeting in intense (ultra)endurance events longer than 2 h (JeukendrupEur J Sport Sci 2008, 0.8:77-86).

High carbohydrate intakes rates are significantly positively correlatedwith performance, but at the same time, are linked to gastrointestinalsymptoms such as higher scores of nausea and flatulence (Pfeiffer MedSci Sports Exerc 2012, 44:344-351).

Accordingly, there is a demand for carbohydrate containing nutritionalsupplements that allows high carbohydrate intake without causingunwanted gastrointestinal symptoms.

DESCRIPTION OF THE INVENTION

The present invention solves the problem by providing nutritionalsupplements comprising alginate, preferably in combination with pectin,which will form hydrogels in the stomach when exposed to the low pH ofthe gastric juice. The formation of a hydrogel will lead to delayedrelease of sugars and other active ingredients in the stomach. Thenutritional supplements can comprise high concentrations of sugars andcomplex carbohydrates without causing unwanted gastrointestinalsymptoms.

The composition of the nutritional supplements according to theinvention are selectively chosen to provide both a low viscosity atconsumption in combination with effective gelling when exposed to thelow pH of the gastric juice.

The first aspect of the present invention provides liquid nutritionalsupplements comprising;

-   -   a) 0.05 to 2.0 wt % alginate    -   b) 0.03 to 1.5 wt % pectin, and    -   c) 5 to 25 wt % active ingredients, where the active ingredients        are selected from one or more of the ingredients consisting of        sugars, complex carbohydrates, electrolytes, and amino acids,        for use as sport drinks, or as energy drinks.

More specifically for providing carbohydrates for energy before, duringand/or after exercise avoiding gastrointestinal symptoms, such asflatulence and nausea.

In one preferred embodiment the liquid nutritional supplement consistsessentially of;

-   -   a) 0.05 to 2.0 wt % alginate    -   b) 0.03 to 1.5 wt % pectin, and    -   c) 5 to 25 wt % active ingredients, where the active ingredients        are selected from one or more of the ingredients consisting of        sugars, complex carbohydrates, electrolytes, and amino acids.

The alginate content can be 0.05 to 2.0 wt %, such as 0.2 to 0.8 wt %,preferably 0.5 to 0.7 wt %, or 0.3 to 0.6 wt %.

The alginate is preferably high-guluronate (high-G) alginate.

The pectin content can be 0.03 to 1.5 wt %, such as 0.05 to 1.0 wt %,preferably 0.2% to 0.4 wt %, or 0.3 to 0.5 wt %

The pectin is preferably high-ester/high-methylated (HE/HM) pectin.

The sugar content can be 5 to 25 wt %, such as 7 to 18 wt %. The sugarscan be selected from, but are not limited to, glucose, fructose, sucroseand isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1.

The complex carbohydrates can be selected from starch, maltodextrin,glucose syrup and fructose syrup.

The content of complex carbohydrates can be 0 to 40 wt %, such as 4 to 9wt %.

The electrolytes can be selected from chloride, phosphate and citratesalts of sodium potassium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise flavouring, such ascitrus or vanilla aromas.

In one preferred embodiment the liquid nutritional supplement comprises,

-   -   a) 0.05 to 0.7 wt % alginate,    -   b) 0.03 to 0.5 wt % pectin, and    -   c) 7 to 15 wt % of active ingredients consisting of 4 to 6 wt %        fructose, 8 to 12 wt % maltodextrin, and 0 to 1 wt % sodium        chloride.

In another preferred embodiment the liquid nutritional supplementcomprises,

-   -   a) 0.05 to 0.6 wt % alginate,    -   b) 0.03 to 0.4 wt % pectin, and    -   c) 12 to 18 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, electrolytes, and        amino acids.

The liquid nutritional supplements according to the first aspect of theinvention in the form of sports drinks or energy drinks are intended tobe consumed in volumes from 100 ml to 500 ml, such as in volumes from120 ml to 350 ml.

The second aspect of the present invention provides solid nutritionalsupplements comprising;

-   -   a) 0.2 to 16 wt % alginate,    -   b) 0.12 to 12 wt % pectin, and    -   c) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

In one embodiment the solid nutritional supplement can consistessentially of;

-   -   a) 0.2 to 16 wt % alginate,    -   b) 0.12 to 12 wt % pectin, and    -   c) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

The solid nutritional supplements according to this second aspect of theinvention are intended to be dissolved in a defined volume of waterresulting in liquid nutritional supplements according to the firstaspect of the invention for use as sport drinks, or as energy drinks.

The solid nutritional supplement can comprise 1 to 10 wt % water boundto the alginate, pectin, carbohydrates or other active ingredients.

For a nutritional supplement intended to contain 7 to 18 wt % of activeingredients after dissolution in added water, the alginate content canbe 0.2 to 16 wt %, 0.6 to 6 wt %, such as 1.0 to 4 wt %, more preferably1.5 to 2.7 wt %, and the pectin content can be 0.12 to 12 wt %, 0.4 to 4wt %, such as 0.8 to 2.4 wt %, more preferably 1.0 to 1.8 wt %.

The alginate is preferably high-guluronate (high-G) alginate.

The pectin is preferably high-methylated (HM) pectin.

The sugar content can be 25 to 95 wt %, such as 30 to 75 wt %. Thesugars can be selected from glucose, fructose, sucrose, isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1 as long as complex carbohydrates are notincluded.

The complex carbohydrates can be selected from starch, maltodextrin,dried glucose syrup and dried fructose syrup.

The content of complex carbohydrates can be 0 to 80 wt %, such as 30 to65 wt %.

The mineral salts can be selected from chloride, phosphate and citratesalts of sodium potassium, calcium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise a flavouring, suchas citrus or vanilla aroma.

In one preferred embodiment the solid nutritional supplement intended tocontain 18 wt % of active ingredients after dissolution in added water,comprises;

-   -   a) 0.4 to 4.5 wt % alginate,    -   b) 0.4 to 3.0 wt % pectin, and    -   c) active ingredients consisting of 55 to 65 wt % glucose, 35 to        45 wt % fructose, and 0.5 to 3 wt % sodium chloride.

In one preferred embodiment the solid nutritional supplement intended tocontain 12 wt % of active ingredients after dissolution in added water,comprises;

-   -   a) 0.7 to 9.5 wt % alginate,    -   b) 0.7 to 6.8 wt % pectin, and    -   c) active ingredients consisting of 25 to 50 wt % isomaltulose,        40 to 80 wt % maltodextrin, and 1 to 4 wt % sodium chloride.

The third aspect of the present invention provides liquid nutritionalsupplements comprising;

-   -   a) 0.05 to 0.15 wt % alginate    -   b) 0.03 to 0.1 wt % pectin, and    -   c) 5 to 25 wt % active ingredients, where the active ingredients        are selected from one or more of the ingredients consisting of        sugars, complex carbohydrates, electrolytes, and amino acids.

In one preferred embodiment the liquid nutritional supplement consistsessentially of;

-   -   a) 0.05 to 0.15 wt % alginate    -   b) 0.03 to 0.1 wt % pectin, and    -   c) 5 to 25 wt % active ingredients, where the active ingredients        are selected from one or more of the ingredients consisting of        sugars, complex carbohydrates, electrolytes, and amino acids.

The alginate content can be 0.05 to 0.15 wt %, more preferably 0.075 to0.12 wt %. Most preferably the alginate content is 0.09 to 0.11 wt %.

The alginate is preferably high-guluronate (high-G) alginate.

The pectin content can be 0.03 to 0.1 wt %, more preferably 0.05 to 0.08wt %.

The pectin is preferably high-ester/high-methylated (HE/HM) pectin.

Preferably the total content of alginate and pectin is less than 0.25 wt%, more preferably less than 0.20 wt %.

The sugar content can be 4 to 25 wt %, such as 7 to 18 wt %. The sugarscan be selected from, but are not limited to, glucose, fructose, sucroseand isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1.

The complex carbohydrates can be selected from starch, maltodextrin,glucose syrup and fructose syrup.

The content of complex carbohydrates can be 0 to 40 wt %, such as 4 to 9wt %.

The electrolytes can be selected from chloride, phosphate and citratesalts of sodium potassium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise flavouring, such ascitrus or vanilla aroma.

The liquid nutritional supplements according to the third aspect of theinvention can be in the form of sports drinks intended to be consumed involumes from 100 ml to 500 ml, such as in volumes from 120 ml to 350 ml.

The fourth aspect of the present invention provides solid nutritionalsupplements comprising;

-   -   a) 0.2 to 2.0 wt % alginate,    -   b) 0.12 to 1.4 wt % pectin, and    -   c) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

In one embodiment the solid nutritional supplement can consistessentially of;

-   -   a) 0.2 to 2.0 wt % alginate,    -   b) 0.12 to 1.4 wt % pectin, and    -   c) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

The solid nutritional supplement can comprise 1 to 10 wt % water boundto the alginate, pectin, carbohydrates or other active ingredients.

The solid nutritional supplements according to this fourth aspect of theinvention are intended to be dissolved in a defined volume of waterresulting in a liquid nutritional supplement according to the thirdaspect of the invention.

The alginate is preferably high-guluronate (high-G) alginate.

The pectin is preferably high-methylated (HM) pectin.

For a nutritional supplement containing 7 to 15 wt % of activeingredients after dissolution in added water, the alginate content canbe 0.3 to 2 wt %, such as 0.5 to 1.5 wt %, more preferably 0.7 to 1.0 wt%, and the pectin content can be 0.2 to 1.3 wt %, such as 0.3 to 0.9 wt%, more preferably 0.4 to 0.7 wt %.

For a nutritional supplement containing 12 to 18 wt % of activeingredients after dissolution in added water, the alginate content canbe 0.25 to 1.25 wt %, such as 0.3 to 1.0 wt %, more preferably 0.45 to0.8 wt %, and the pectin content of the solid formulation can be 0.15 to0.9 wt %, such as 0.2 to 0.7 wt %, more preferably 0.25 to 0.5 wt %.

The sugar content can be 25 to 95 wt %, such as 30 to 75 wt %. Thesugars can be selected from glucose, fructose, sucrose, isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1 as long as complex carbohydrates are notincluded.

The complex carbohydrates can be selected from starch, maltodextrin,dried glucose syrup and dried fructose syrup.

The content of complex carbohydrates can be 0 to 80 wt %, such as 30 to65 wt %.

The mineral salts can be selected from chloride, phosphate and citratesalts of sodium potassium, calcium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise a flavouring, suchas citrus or vanilla aroma.

In one preferred embodiment the solid nutritional supplement intended tocontain 18 wt % of active ingredients after dissolution in added water,comprises;

-   -   a) 0.25 to 0.8 wt % alginate,    -   b) 0.25 to 0.5 wt % pectin, and    -   c) active ingredients consisting of 55 to 65 wt % glucose, 35 to        45 wt % fructose, and 0.5 to 3 wt % sodium chloride.

In one preferred embodiment the solid nutritional supplement intended tocontain 12 wt % of active ingredients after dissolution in added water,comprises;

-   -   a) 0.4 to 1.3 wt % alginate,    -   b) 0.4 to 0.9 wt % pectin, and    -   c) active ingredients consisting of 25 to 50 wt % isomaltulose,        40 to 80 wt % maltodextrin, and 1 to 4 wt % sodium chloride.

The fifth aspect of the present invention provides liquid nutritionalsupplements comprising;

-   -   a) 0.1 to 3.5 wt % alginate, and    -   b) 10 to 25 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, electrolytes, and        amino acids.

In one preferred embodiment the liquid nutritional supplement consistsessentially of;

-   -   a) 0.1 to 3.5 wt % alginate, and    -   b) 10 to 25 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, electrolytes, and        amino acids.

The alginate content can be 0.1 to 3.5 wt %, such as 0.2 to 0.8 wt %,preferably 0.3 to 0.7 wt %, or 0.5 to 0.6 wt %.

The alginate is preferably high-guluronate (high-G) alginate.

The sugar content can be 5 to 25 wt %, preferably 7 to 18 wt %, whichcan provide sports drinks intended to be consumed in volumes from 100 mlto 500 ml, such as in volumes from 120 ml to 350 ml.

The sugars can be selected from, but are not limited to, glucose,fructose, sucrose and isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1.

The complex carbohydrates can be selected from starch, maltodextrin,glucose syrup and fructose syrup.

The content of complex carbohydrates can be 0 to 25 wt %, such as 4 to 9wt %.

The electrolytes can be selected from chloride, phosphate and citratesalts of sodium potassium, calcium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise a flavouring, suchas citrus or vanilla aromas.

The sixth aspect of the present invention provides solid nutritionalsupplements comprising;

-   -   a) 0.5 to 25 wt % alginate, and    -   b) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

In one embodiment the solid nutritional supplement can consistessentially of;

-   -   a) 0.5 to 25 wt % alginate, and    -   b) 75 to 99 wt % active ingredients, where the active        ingredients are selected from one or more of the ingredients        consisting of sugars, complex carbohydrates, mineral salts, and        amino acids.

The solid nutritional supplement can comprise 1 to 10 wt % water boundto the alginate, pectin, carbohydrates or other active ingredients.

The solid nutritional supplements according to this sixth aspect of theinvention are intended to be dissolved in a defined volume of waterresulting in a liquid nutritional supplement according the fifth aspectof the invention.

The alginate content can be 0.5 to 25 wt %, such as 1.0 to 15 wt %.

The alginate is preferably high-guluronate (high-G) alginate.

The sugar content can be 75 to 25 wt %, preferably 7 to 18 wt %, whichcan provide sports drinks intended to be consumed in volumes from 100 mlto 500 ml, such as in volumes from 120 ml to 350 ml.

The sugars can be selected from, but are not limited to, glucose,fructose, sucrose and isomaltulose.

If present the glucose to fructose ratio can be from 10:1 to 1:10, suchas 4:1 to 1:1, preferably 2:1.

The complex carbohydrates can be selected from starch, maltodextrin,glucose syrup and fructose syrup.

The content of complex carbohydrates can be 0 to 25 wt %, such as 4 to 9wt %.

The mineral salts can be selected from chloride, phosphate and citratesalts of sodium potassium, calcium, zinc and magnesium.

Optional the nutritional supplements can comprise vitamins, such asvitamin C.

Optionally the nutritional supplements can comprise a flavouring, suchas citrus or vanilla aromas.

Another aspect of the present invention provides use of a nutritionalsupplement according to the invention as sports drinks, energy drinks,beverages or food products.

Another aspect of the present invention provides use of a nutritionalsupplement according to the invention in the manufacture of sportsdrinks, energy drinks, beverages or food products.

LEGENDS TO THE FIGURES

FIG. 1 . Release of sucrose from one formulation in simulated gastricfluid (SGF) repeated in three experiments. Mean and standard deviationare plotted against time after start of experiment. (-◯-). Formulationconsisted of 12 wt % sucrose, 0.4 wt % alginate and 0.6 wt % HM-pectin.As a reference, corresponding to 100% release, the formulation was mixedwith tap water (---).

FIG. 2 . Release of sucrose from four different formulations insimulated gastric fluid (SGF). BRIX concentration measured in SGF givenas percentage of BRIX-concentration of reference solution.

Exp. I: 0.2 wt % alginate, 0.3 wt % pectin (••◯••)Exp. II: 0.1 wt % alginate, 0.15% pectin (--Δ--)Exp. III: 0.125 wt % alginate, 0.375 wt % pectin (--▪--)Exp. IV: 0.4 wt % alginate, 0.6 wt % pectin (••X••)

FIG. 3 . Release of sucrose from one formulation in simulated gastricfluid (SGF) plotted against time after start of experiment. (-●-).Formulation consisted of 12 wt % sucrose, 0.18 wt % alginate+HM-pectin.As a reference, corresponding to 100% release, the formulation was mixedwith tap water (-▴-).

DETAILED DESCRIPTION OF THE INVENTION

Upon digestion the liquid nutritional supplements comprising pectin andalginate will form a gel in the stomach when exposed to the low pH ofgastric juice. The gel formation will lead to slow release of sugars inthe stomach (FIGS. 1, 2 and 3 ), avoiding unwanted gastrointestinalsymptoms.

Pectin

Pectin, also known as pectic polysaccharides, is a structural heteropolysaccharide contained in the cell wall of terrestrial plant, and richin galacturonic acid. Several distinct polysaccharides have beenidentified and characterised within the pectic group. Homogalacturonansare linear chains of α-(1-4)-linked D-galacturonic acid.Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeatingdisaccharide: →4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1→. Frommany of the rhamno se residues, sidechains of various neutral sugarsbranch off. The neutral sugars are mainly D-galactose, L-arabinose andD-xylose, with the types and proportions of neutral sugars varying withthe origin of pectin. Another structural type of pectin isrhamnogalacturonan II (RG-II), which is a less frequent, complex, highlybranched polysaccharide. Rhamnogalacturonan II can be classified withinthe group of substituted galacturonans since the rhamnogalacturonan IIbackbone is made exclusively of D-galacturonic acid units.

Isolated pectin has a molecular weight of typically 60-150,000 g/mol,varying with origin and extraction conditions.

The carboxyl group of the homogalacturonan is, in nature, highlyesterified with methyl groups (typically ˜70%). The proportion betweenmethylated and non-methylated carboxyl groups, or the degree ofmethylation (DM) depends among other aspects on maturity of the plant.Once the homogalacturonan is extracted from the plant, the DM isroutinely varied, either increased via dispersion in methanol under acidconditions or decreased via acid, alkali or enzymic treatment. The ratioof esterified to non-esterified galacturonic acid determines thegelation behavior of pectin. Pectin with a high degree of methyl esters(>50%) are denoted high methoxy pectin (HM pectin) or high ester pectin(HE pectin) and those with low methoxy content (<50%) as low methoxypectin (LM pectin) or low ester pectin (LE pectin).

The non-esterified galacturonic acid units can be either free acids(carboxyl groups) or salts with sodium, potassium, or calcium. The saltsof partially esterified pectins are called pectinates, if the degree ofesterification is below 5 percent the salts are called pectates, theinsoluble acid form, pectic acid. All forms of pectin, includingHM-pectin, LM-pectin, and amidated LM-pectin, can be used according tothe invention. The preferred pectin is HM-pectin

Alginates

Alginate, also called algin or alginic acid, is an anionicpolysaccharide distributed widely in the cell walls of brown algae.Alginate acid is a linear copolymer with homopolymeric blocks of(1-4)-linked β-D-mannuronate (M) and its C-5 epimer α-L-guluronate (G)residues, respectively, covalently linked together in differentsequences or blocks. The monomers can appear in homopolymeric blocks ofconsecutive G-residues (G-blocks), consecutive M-residues (M-blocks) oralternating M and G-residues (MG-blocks). All forms of alginate,including high-G alginate (>50% G) and high-M alginate (>50% M), can beused according to the invention. The preferred alginate is high-Galginate. The counter ion can e.g. be sodium (sodium-alginate),potassium (potassium-alginate), ammonium (ammonium alginate) or othersuitable monovalent cations, or mixtures thereof.

Sugars

Sugars that can be used according to invention, but not limited to, aremonosaccharides like glucose, fructose, galactose, disaccharides likelactose, maltose, sucrose, lactulose, trehalo se, cellobiose.

Complex Carbohydrates

Complex carbohydrates that can be used according to the invention, butnot limited to, are components of starch like amylose and amylopectin,maltodextrin, glucose syrup and fructose syrup.

EXAMPLES Material and Methods

Experiment 1. Glucose (12 g), fructose (6 g), alginate (0.4 g) andpectin (0.6 g) were mixed with water (total weight 100 g) by shaking ina small bottle. After at least 1 min, 15 ml of the mixture was pouredinto 40 ml of simulated gastric fluid (SGF) in a 60-ml cylindricalcontainer (inner diameter 26 mm, length 120 mm) which was slowly rotated(16 rpm). Samples (0.20 ml) of the SGF were taken at 0.5, 1, 2, 3, 6, 9,12, 15, 18 and 21 min. As a reference, an aqueous solution containingall ingredients including SGF, but excluding alginate and pectin, wasused. Optical density and corresponding BRIX-concentration was measuredby an ATAGO PAL-3 refractometer.

Experiment 2. Same as experiment 1 but with only 0.18 g alginate+pectin.

Results

The formulations formed gels in contact with SGF.

Using a formulation containing 0.4 wt % alginate and 0.6 wt % pectin,free sucrose concentration in SGF after 21 min was less than 50% of thereference (FIG. 1 ). The rate of release was dependent on the amount ofthe gelling agent alginate and pectin. (FIG. 2 and FIG. 3 ).

1-9. (canceled)
 10. A method for providing carbohydrates to an athlete,comprising: consuming a sports drink before, during and/or afterexercise, wherein the sports drink comprises, dissolved in water: a)0.05 to 0.5 wt % alginate, b) 0.03 to 0.4 wt % pectin, and c) 5 to 25 wt% active ingredients, wherein the active ingredients are selected fromone or more of the ingredients consisting of sugars and complexcarbohydrates; and wherein the sports drink gels in gastric juicethrough the interaction of alginate and pectin with hydrogen ions. 11.The method according to claim 10, wherein the pectin content is 0.03 to0.3 wt %.
 12. The method according to claim 10, wherein the content ofactive ingredients in the sport drink is 7 to 18 wt %.
 13. The methodaccording to claim 10, wherein the sugar content in the sports drink is4 to 25 wt %, and the content of complex carbohydrates in the sportsdrink is 4 to 9 wt %.
 14. The method according to claim 10, wherein thealginate is high-guluronate (high-G) alginate.
 15. The method accordingto claim 10, wherein the pectin is high-methoxy pectin.
 16. The methodaccording to claim 10, wherein the sugars comprise at least one or moreof glucose, fructose, sucrose and isomaltose and/or wherein the complexcarbohydrates comprise maltodextrin.
 17. The method according to claim10, wherein the sports drink further comprises electrolytes and/or aminoacids.
 18. The method according to claim 10, comprising: dissolving asolid composition in water to produce the sports drink, wherein thesolid composition comprises: (i) 0.2 to 16 wt % alginate, (ii) 0.12 to12 wt % pectin, and (iii) 75 to 99 wt % active ingredients.
 19. Themethod according to claim 10, comprising: providing the sports drink tothe athlete before, during and/or after exercise.
 20. A sports drinkcomprising, dissolved in water: a) 0.05 to 0.5 wt % alginate, b) 0.03 to0.4 wt % pectin, and c) 5 to 25 wt % active ingredients, wherein theactive ingredients are selected from one or more of the ingredientsconsisting of sugars and complex carbohydrates; wherein the sports drinkgels in gastric juice through the interaction of alginate and pectinwith hydrogen ions; and wherein the sugar content in the sports drink is4 to 25 wt %, and the content of complex carbohydrates in the sportsdrink is 4 to 9 wt %.
 21. The sports drink according to claim 20,wherein the content of active ingredients in the sport drink is 7 to 18wt %.
 22. The sports drink according to claim 20, wherein the pectincontent is 0.03 to 0.3 wt %.
 23. The sports drink according to claim 20,wherein the pectin is high-methoxy pectin.
 24. The sports drinkaccording to claim 20, wherein the pectin is high-methoxy pectin. 25.The sports drink according to claim 20, wherein the sugars comprise atleast one or more of glucose, fructose, sucrose and isomaltose; and/orwherein the complex carbohydrates comprise maltodextrin.
 26. The sportsdrink according to claim 20, wherein the sports drink further compriseselectrolytes and/or amino acids.
 27. A method of preparing a sportsdrink, comprising: dissolving a solid composition in water to producethe sports drink, wherein the solid composition comprises: (i) 0.2 to 16wt % alginate, (ii) 0.12 to 12 wt % pectin, and (iii) 75 to 99 wt %active ingredients; wherein the active ingredients are selected from oneor more of the ingredients consisting of sugars and complexcarbohydrates; and wherein the sports drink comprises, dissolved in thewater: a) 0.05 to 0.5 wt % alginate, b) 0.03 to 0.4 wt % pectin, and c)5 to 25 wt % active ingredients; and wherein the sports drink gels ingastric juice through the interaction of alginate and pectin withhydrogen ions.
 28. The method according to claim 27, wherein the pectincontent of the sport drink is 0.03 to 0.3 wt.